Hot Dog Buns

These hot dogs are wrapped in a layer of bread, each bite of the salty hot dog is accompanied by a slightly sweet and super soft bread…the combination is amazing!

Typically, I do not buy hot dogs…but I had two packages in the freezer left from July 4th, after going through all the options I decided to make these buns…and it was so much fun…and yes, it is a lot of hot dog buns for two people. I gave away most of it to friends and neighbors and save some in the freeze, which was great as a snack or in between meals.

– Why you should try making hot dog in a bun?

Because they are fun and so good, and for sure less messy than the traditional way to eat hot dogs, not bread cutting and hot dog sliding from the bun. Just dip them into your favorite condiments.

– Can you make ahead and freeze?

Absolutely, after baking the buns, let them cool and freeze. Let the buns thaw in the refrigerate overnight and warm them in the microwave or in the oven.

– What kind of bread dough?

I used gelatinized dough in the making of the bread, where part of the flour is scalded with hot water before adding to the bulk. This method is very popular in Asian baking goods, similar to tangzhong or water roux, the bread will be fluffy, light and will stay soft for many days.

– What is the chemistry behind flour gelatinization?

I found a great website which you can read more about if interested in the chemistry of this method, please take a look HERE.

– Should we explore the recipe?

Ingredients:

Gelatinized dough

  • 180 g bread flour
  • 120 g boiling water

Bread dough

  • 570 g bread flour
  • 110 g sugar
  • 9 g salt
  • 9 g yeast
  • 180 g heavy cream
  • 100 g milk
  • 1 ½ egg (save the ½ egg for egg wash)
  • 60 g butter
  • White sesame

Method:

Gelatinized dough

Add the boiling water from into flour, mix until well until a dough form. Cover and let it cool. Place the dough in the refrigerator for about 12 hours.

On the day of making the bread. Take the gelatinized dough from the refrigerator and let it sit at room temperate for about 15 minutes.

Bread dough

In the mixer, add all the gelatinized dough, and all the other ingredients under bread dough, except for the butter.

Turn the machine and stir (#1) for 2 to 3 minutes, until a very sticky dough form, refrain from adding more flour as gluten forms the dough will be less sticky.

Increase the speed to #2 and let it mix for 20 minutes. The dough will remain somehow sticky but very elastic.

Add the butter and mix for another 10 to 15 minutes using #2 speed.

Take a small portion of the dough and stretch until a very thin and transparent membrane (windowpane), if the dough tears, mix for another 4-5 minutes and perform the stretch test until you achieve a very thin and transparent membrane. This test suggests that the gluten has developed.

Remove the dough from the mixer and place in a bowl and cover. Let dough proof until tripled to its original size.

Once the dough has triples in size, remove the dough from the bowl and lightly knead the dough pressing out the bubbles. Divide the dough into 50 g each. Roll into smooth balls, cover with cloth and let it rest for 10-15 minutes.

On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the longer end, roll it up swiss-roll style. Roll into a long rope, about 3 times the length of a hot dog.

Wrap the rope around the hot dog from one end to the other. Place in a baking pan and rest it rise until double in size.

Brush the top of the buns with the egg wash and (remember the ½ egg from the dough?), and sprinkle with white sesame.

Bake in a preheated oven at 350oF for 15 minutes.

Remove and serve warm or let it cool and freeze.

– Care for more bread recipes? Check these out…

Did you know that hot dogs are made with beef, pork, turkey, chicken or a combination of the meats? Although some hot dogs contain other parts of the meat that we normally do not consume, therefore it is important that you read the label when buying hot dogs. Because hot dogs are processed meat, it should be consumed cautiously.

Thank you for visiting Color Your Recipes…have a colorful week!




Japanese Cotton Cheesecake with Mango Glaze

This cotton cheesecake is a cake made with cheese as the name indicates, you will not find pie crust because it is a cake and not a pie or tart.

I had posted similar recipe years ago…throughout the time I kind of change slightly the recipe/method and I believe that has improved a bit…

– Why the hype with the Japanese cotton/souffle cheesecake?

The texture of this cheesecake is cottony, soft, and very…very light…if you are looking for the traditional New York cheesecake you will be disappointed…it is a marriage between chiffon cake and cheesecake.

– Is this the Japanese cheesecake that “jiggles”?

Yes, it will jiggle when out of the oven…but it will not jiggle at it best…cold.

– How to achieve such a texture?

The texture of the Japanese cheesecake is a marriage between chiffon cake and cheesecake…it is mainly the addition of cream cheese into the chiffon cake batter. Baked under lower heat and in water bath (bain marie).

– Do I need to glaze?

Absolutely no…it is up to you, but I find it prettier dur to the shiny layer and the hint of a sweet/tart with the light cheesecake just adds an extra sensation to the cake.

– Should we explore the recipe?

Here we go…

Ingredients:

Cheesecake

  • 227 g cream cheese (8 oz)
  • 140 g sugar
  • 6 large or 5 jumbo size eggs, separated
  • 100 g milk
  • 60 g butter
  • 60 g cake flour
  • 20 g corn starch
  • 10 g white vinegar
  • 40 g lemon juice
  • 1 teaspoon vanilla extract

Mango Glaze

  • 2 tablespoons mango jam (or any jam of your preference)
  • 1 tablespoon water
  • Fresh mango and blueberries for garnish

Method:

Cheesecake

Preheat oven at 285oF.

Prepare the baking pan by layering parchment paper at the bottom. Wrap the pan with aluminum foil, double it to prevent water to enter the pan as the cheesecake will be baked in bain-marie.

In a small bowl measure the cake flour, corn starch and add a pinch of salt.

In a double boiler melt cream cheese, butter, and milk. Let the mixture cool a little and fold in the egg yolk.  Add the lemon juice and vanilla extract and then sift the flour mixture and mix gently until well blended. Set aside while preparing the egg white meringue.

Whisk egg whites with the vinegar until foamy. Add in the sugar into thirds and whisk until soft peaks form.

Fold in approximately ⅓ of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated.

Pour the mixed cream cheese mixture to the remaining of the egg white and fold in very gently not deflating the egg white.

Pour the batter into the prepared cake pan(s).  Tap the pan on the counter a couple of times to remove the air bubbles trapped in the batter.

Place the cake pan(s) in a tray and add hot water (bain marie).

Bake the cheesecake at 285oF for the first 15 minutes, then lower the temperature to 275oC and bake for another 15 minutes. The last 15 minutes at 250oC, total of 45 minutes.

Turn off the oven and leave the oven door slightly open for 5 minutes.

Remove the pan(s) from the oven and gently remove the cheesecake(s) from the pan(s).  Let it cool completely before coating the top with the mango glaze.

Mango Glaze.

In a small pan add the mango jam and water. Mix and cook under low heat until an even mixture. Pass the mango mixture through a fine mesh.

Let it cool slightly.

Assembly

Gently brush the top of the cheese cake with the mango sauce.

Place the cake in an air tight container and refrigerate overnight.

Garnish with fresh mango and blueberries or any other fruit of your preference.

Serve cold.

– More recipe like this?

Please take a look at the following…

Did you know that the term bain-marie came from a famous alchemist named Marie? Bain-marie or water-bath is a scientific method used in laboratories and industry where any substance solid or liquid is submerged into another container with water without having any contact with the water.  The substance will never reach a temperature above 100oC when using boiling water. In culinary is often used when making delicate sauces to create gentle and even heat throughout the process.

Thank you for visiting Color Your Recipes…have a colorful week!




Stir Fried Potatoes with Shishito Peppers

These crunchy strips of potatoes are amazing, especially mixed with thin cuts of shishito peppers…super easy to make.

 

The first time I had this dish in a Chinese restaurant I was amazed to find out that the almost transparent strips were potatoes…since then I went in search for the recipe, and to my surprise apparently stir-fried shredded potatoes is a very common dish in China.

I decided to make my version by adding strips of shishito peppers instead of hot peppers such as jalapenos or red chilis.

– Why the potato strips are crunchy?

Because the potato starch is removed before cooking.

– How do I remover the starch from the potato strips?

By soaking in cold water, rinsing until the water is no longer turbid.

– Are you ready to try this exquisite and simple recipe?

Ingredients:

  • 2 medium size russet potatoes
  • 6 oz shishito peppers
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame oil
  • 3-4 garlic cloves, finely chopped
  • Chili oil, to taste
  • Salt and pepper, to taste

Method:

Peel the potato and cut into julienne or use a mandolin.

Place the shredded potato into a bowl of cold water for about 20 minutes. Gently revolve the strips occasionally. Drain and rinse the potato strips until the water comes out clear. This process will remove the start from the potato strips.

Drain the potato strips and pat dry with paper towel the excess of water.

In the meantime, cut the shishito peppers into thin strips and set aside.

In a wok or frying pan, add 1 tablespoon of olive oil under medium heat and stir fry the strips of shishito pepper. Once the peppers are blistered remove from the heat and set aside.

In the same pan add the remaining oil and add the finely chopped garlic until golden brown and fragrant. Add the well-drained potato strips and turn the heat to high and stir-fry to about 30-45 seconds. Add the soy sauce, vinegar, chili oil, sesame oil, salt and pepper and add back the shishito peppers. Stir-fry all together for another minute or so.

Remove from the heat and serve.

– Looking for more simple and easy side dishes? Please check on the following…

Thank you for visiting Color Your Recipes…have a colorful week!




Purple Sweet Potato Bread

This soft and cottony purple sweet potato bread is amazing, so light, almost like a cloud…you will not stop munching on it…

The color of this bread is so enticing…very appealing and super attractive….not to mention it softness…indeed like a cloud.

This bread stays light, moist and soft for days like all the breads baked using tangzhong method. Since I baked two loaves, one I stored in the refrigerator and microwaved for 20 seconds and the bread is like out of the oven.

– Why purple sweet potato?

Purple sweet potato contains a lot of anthocyanin, which give the purple color of the flesh. Anthocyanin is the same pigment found in red grapes, blueberries and red cabbage.

– What is the texture of the bread?

The combination of tangzhong or water roux method and the creamy mashed purple sweet potato is magical…soft and cottony bread, almost like mochi.

 -Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Purple sweet potato dough

  • 500 g bread flour
  • 245 g purple sweet potato, steamed and mashed
  • 80 g sugar
  • 7 g salt
  • 6 g yeast
  • 8 g vital gluten
  • 30 dry milk
  • 80-100 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Purple sweet potato dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

– More bread recipes? Sure…check these out…

Did you know that the purple sweet potato contains more antioxidant than blueberries? Antioxidants helps combat cardiovascular disease and cancer. Moreover, sweet potatoes in general contain a lot of fiber, vitamin C, vitamin A and manganese.

Thank you for visiting Color Your Recipes…have a colorful week!




SuperFood Protein Bread

Have you ever had bread with protein powder in it? Well, this might be the way to start a new day…specially if you are in hurry.

First, I must admit that this is my first-time trying protein powder, I never felt that I needed it but when I was offered to try one of products from LIVfit, I thought that this would be the perfect opportunity to try the Organic SuperFood Blend

I had the bag  in my cupboard for a couple of weeks and every time I look at it I did not know what to do with it…I did not want to add into smoothie or juice…that is too simple…until I need it to bake more bread and the “aha moment” that I was waiting to use the superfood blend came to my mind…why not add some protein into my bread dough? And this post was created…

Before I continue I must disclose the following… “I have been given SuperFood Blend as part of a product review, as the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company“.

People always complaint about the empty calories in bread…not anymore, as this bread comes with protein and the mix of vitamins and antioxidants…a great way to start your day.

– What is SuperFood Blend?

The SuperFood Blend is a mixture of organic pea protein, quinoa, chia, flaxseed meal, hemp, green tea, variety of fruit blend and some vitamins…you can read more about it here.

– How should I add the protein powder to the bread dough?

Since I am already familiar with all the ingredients in this blend and have made bread using them (separately) it would not be too hard to incorporate the powder into the bread dough. And yes, I applied the tangzhong method…I substituted a small portion of bread flour with the protein powder and added vital gluten to compensate the lack of it from the protein powder.

My making this bread I found out that the protein powder absorb a lot of liquid, therefore much more water was added to get the perfect texture.

– Did the protein powder affected the bread?

Not at all, the bread came out moist, soft and fluffy…if not by the color and the speckles you would not be able to tell that there is protein powder in it…

– Ready for the recipe?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

SuperFood Blend Bread Dough

  • 500 g bread flour
  • 80 g SuperFood Blend
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 dry milk
  • 200 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

SuperFood Blend Dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– Looking for more bread recipes? Check these out…

Did you know that protein is necessary for building bones, muscles and skin? With that said, not everyone needs extra protein, especially if you eat routinely meat, fish, dairy products and eggs. Adding protein powder to your diet might be beneficial to vegans, vegetarians, athletes, older adults…

Thank you for visiting Color Your Recipes…have a colorful week!




Flaxseed Meal Sandwich Bread

This is such a great everyday sandwich bread for you and your family…it is a much healthier version of your white bread.  This Asian inspired bread recipe is cottony soft, feathery crumbs and stays fresh for many days.

We love bread…period…no matter what we cannot stay away from it, so in order to indulge without feeling guilty, this is the healthy version that is a must try…the bread is so soft, cotton like, fluffy, airy and feather like crumb that if it was not for the title stating “flaxmeal” you would not even know that such a thing is part of the bread.  Okay, you can see a bit of the flaxmeal speckles, but I can guarantee you that it does not jeopardize the texture of it…

Like many of my bread recipes, I use the tangzhong or water roux method, so the bread stays fresh and soft for many day

–  What is tangzhong or water roux method?

This method was originally developed in Japan and now days is very popular in Asian bakery.  The technique is basically a mix of flour and water cooked at 65oC (149 F) to make a pudding like paste, which is added to the remaining bread dough ingredients.

– Why using tangzhong method in baking will keep your bread fresh?

The pudding like paste added to the bread dough will allow you to add more water to the final dough as compared to traditional method, therefore it will increase the hydration of the dough. The gelatinized flour will not only increase the hydration but will also retain the moisture and the development of gluten.

– Can I use tangzhong in all my bread recipes?

Absolutelly, just substitute portion of the flour in the recipe to make tangzhong, usually between 15 to 30% of the total dough weight. Another way to approach is to use approximately 10% of the total flour weight to make the tangzhong.

Okay, enough of the science behind the tangzhong or water roux method…let’s get to the recipe!

The recipe I am sharing today will make 2 loaves, and to achieve perfect square loaves I baked them in USA Pullman Pan with lid.

Ingredients:

Water roux or tangzhong

  • 50g bread flour
  • 250 ml water

Flaxseed Meal dough

  • 450 g bread flour
  • 50 g whole wheat flour
  • 50 g flaxseed meal
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 g dry nonfat milk
  • 100 ml water
  • 70 g Earth Balance or butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (149 F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here for more detail.

Flaxseed meal dough

Place the cooled water roux and all the ingredients listed under flaxseed meal dough into a mixer except for the Earth Balance or butter.  Mix until all the ingredients are together, it will slightly sticky. Make sure to stop the mixer and scrap the sides of the bowl, do not assume that the mixer will do all the job.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Make sure to do the windowpane test. If does not pass, mix for another 2-3 minutes until the dough reaches the windowpane stage.

Once the dough reaches the windowpane stage, place it into a medium to large bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 138 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More Asian inspired bread recipes? Please check these out…

Did you flaxseed Is a good source of fiber? Moreover, flaxseed is rich in omega-3 fatty acid and phytochemicals. Studies have shown that flaxseed can lower blood cholesterol and LDL (the bad, low-density lipoprotein), therefore reducing risks of cardiovascular disease. Apparently the flaxseed in a form of meal is better digested than the whole flaxseed this way you will get all the benefits of it.

Thank you for visiting Color Your Recipes…have a colorful week!




Braised Sliced Pork Shoulder

This is a variation of the typical Chinese braised pork belly recipe.  It is delicious and very simple, especially accompanied by rice and vegetables.

Honestly I was not planning in using sliced pork…I actually did not pay attention to the label when buying it…thinking that it was chunks of pork shoulder.  You can imagine my face when blanching the pork and found that it was all sliced…well, I did not let the cut of the pork intimidate me and went ahead to make what I was planning…at the end it was so tasty, each slice was exploding with flavor.

– Mistake turned to be a new finding…

Now I love cooking braised pork using sliced pork as turned out that cooks much faster and yes, infused with all the seasoning…so good!

– Let’s take a look at the recipe

Ingredients:

  • 1.25 lb pork shoulder sliced
  • 3-5 ginger, slices
  • 2-3 green onion
  • 1 ½ tablespoons sugar
  • ¼ teaspoon Chinese 5 spices
  • ½ tablespoon cooking wine
  • 5 tablespoons soy sauce
  • ¼ teaspoon chili flakes (optional)

Method:

Blanch the sliced pork by bringing a pot of water to boil and blanching the pork for a couple of minutes. Remove the pork and rinse in cold water.

In a small bowl mix cooking wine with soy sauce, set aside.

Over low heat, add oil and sugar in the pan. Melt the sugar until lightly brown and bubbly. Add the mix of cooking wine and soy sauce. Add the Chinese 4 spice, ginger, onion, chili flakes (it desire) and the blanched pork.

Increase the heat to medium until boiling. Lower the heat and cook until the slices of pork are tender.

Serve with rice.

– Interested in more Asian dish?

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Bean Curd Sheet with Vegetables

This is a very simple and yet fulfilling Asian inspired dish using air fried bean curd sheet, a great alternative for substituting meat.

– Where can you find bean curd sheet?

Since we moved, every time I go visit my mom I have to stop by an Asian grocery store and stock up with lots of fresh vegetables, refrigerated and frozen food. It is true that we have Asian market in the area, but I always feel that it is not as abundant and fresh as in the areas where are more populated by Asians, supply and demand…

One of my favorite item is the fresh bean curd sheet, which is found in the refrigerator section…I discovered that it can perish fast and a great way to preserve is by using the air fryer. Once the bean curd sheets are “baked” in the air fryer and the moist removed it can be stored in the refrigerator or freezer for much longer time.

The bean curd sheet is so Asian, what I mean without any discrimination is that you need to acquire the taste for it…and I was so surprised that my husband really enjoys it…the texture is very different from the regular tofu, and I am not talking about soft, regular or firm…the bean curd sheet is somehow stretchy, slightly chewy and can absorb a lot of flavor.

I hope you get a chance to try it…you will find it very different and interesting.

– Let’s start cooking…

Ingredients:

1 package fresh bean curd sheet

1 inch fresh ginger cut into thin strips

2 cups water

¼ cup soy sauce

1 tablespoon sugar

1 tablespoon sesame oil

Red pepper flakes to taste

Salt and pepper to taste

Method:

Pat dry the bean curd sheet and cut into 1 inch wide. Randomly separate the layers and place in the 325-350F preheated air fryer for about 15 to 20 minutes, until the bean curd sheets are golden brown and crispy. Shake the basket every so often to prevent the sheets from sticking together.

Once the bean curd sheets are ready, remove from the air fryer and set aside. Place all the other ingredients in a medium pot. Bring to boil then add the air fried bean curd sheet. Bring to boil and turn the heat to simmer.

As the air fried bean curd sheets absorb the sauce it will shrink. Simmer for about 15 minutes, if needed add more water, salt and pepper.

Remove from the heat.

At this point, it can be served as it is or added to any stir-fry vegetable.

 

 

– More recipes with soybean curd?

Yes, if you enjoy this simple and easy vegetarian item, you might want to take a look at Tofu Fa recipe which is a dessert made with soft bean curd.

 

Did you know that bean curd sheet is a film form from boiling soy milk? The film is similar to the film formed when boiling milk. The soy milk film is then accumulated and dried acquiring a yellowish color, unlike the soy milk. Bean curd sheet is also called bean curd skin or tofu skin.

Thanks for visiting Color Your Recipes, have a colorful week!




Cheddar Cheese Toast

This is an Asian inspired bread recipe with a touch of cheddar cheese using tangzhong method. The bread is light fluffy and cottony and stays fresh for many days.

By now you might know that I love, absolutely love baking bread, the only limiting factor is that there is not enough consumption between my husband and I, and often I take to work or send to friends, still, I look forward for the bread to disappear so I have “excuse” to bake more.

This recipe is pretty standard, I did not use any heavy cream but increase a bit on the butter. The texture is light, soft, cottony and bouncy.  The cheddar cheese stripes gives this loaf of bread some personality…and it is great toasted, but my favorite way to eat is to cut a thick slice and peel it…

The assembly seems more complicated than it is in reality, it is all matter of math and splitting the portions correctly so you do not end up with a portion without cheese.

The recipe below can fill 2 Pullman pans (9 x 4 inch).

 – Can I skip the cheese?

Absolutely…if you do not have cheddar cheese or do not care for it, you can follow the same bread recipe, skip the cheese and you will end up with a delicious egg bread.

 – Now, let’s go to the recipe…

Ingredients:

Water roux or tangzhong

  • 50 g bread flour
  • 250 g water

Dough

  • 550 g bread flour
  • 80 g sugar
  • 8 g yeast
  • 7g salt
  • 2 large eggs, slightly beaten
  • 30 g dry milk powder
  • 60 g butter, unsalted
  • 250 g grated cheddar cheese (omit if making plain toast)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Bread Dough

Place water roux and all the ingredients listed under dough into a mixer with the hook attachment except for the butter and grated cheddar cheese.  Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky and it will reach the window pane stage.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and each ball into 4 small balls and let it rest for 5 minutes on the counter.

Split the grated cheddar cheese into 8 portions.

Flatten the balls using a roller pin into a disk, place approximately ⅓ of the grated cheese from one of the ⅛ portions. Fold over one half of the disk and another ⅓ of grated cheese. Cover the grated cheese with the other half of the disk and sprinkle the last ⅓ portion of the grated cheese and roll it like a Swiss roll.

Repeat the process with the remaining 7 small dough balls. Place 4 Swiss rolls into each Pullman pan and let it rise until triple of its original size, like almost 85-90% of the pan.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More recipes using tangzhong method?

Yes, there are many more recipes of bread using tangzhong method, please take a look here.

Did you know that Cheddar cheese was originated in the English village of Cheddar in Somerset? The color of Cheddar cheese can vary from pale to deep yellow. The yellow-orange color is due the addition of some plant extract such as annatto or paprika.

Thank you for visiting Color Your Recipes…have a colorful week!




Molasses Marble Sandwich Bread

Each slice of this bread has a unique look, a blend of deep brown from the molasses and white from the plain dough, each bite is packed is flavorful molasses… perfect for toasts, sandwich or just plain.

Last time a baked a molasses loaf of bread, although many of my co-workers and friends like it, I found it to be a bit overwhelmed with molasses, so this time I chose to make half molasses combined with plain dough, and to make it pretty, I made it into marble. It is true that it was a lot of labor since each portion had to be made separately, but well worth it. Every time I slice the loaf I would admire the lines…and my husband will laugh and tease me… u

It was a lot of fun to assemble the loaves as for the first loaf I layered the molasses portion on the white and on the second loaf I reverse the order…but feel free “play” with the dough, I am sure that you will be amazed with the combination of colors that you will come up with, although I must confess that this is a quite elaborate recipe since it is like baking two different kind of bread in one day.

The recipe below is for 2 loaves of Pullman pan (9 x 4in). I hope you get a chance to bake this bread…and because the water roux or tangzhong method was used, the bread fresh for days.

Ingredients:

Water roux or tangzhong

  • 50 g bread flour
  • 250 g water

Molasses Dough

  • 250 g bread flour
  • 50 g oatmeal finely grinded
  • 90 g molasses
  • 3 g salt
  • 3 g yeast
  • 3 g vital wheat gluten
  • 40 g water
  • 25 g butter, unsalted

White Dough

  • 300 g bread flour
  • 25 g sugar
  • 3 g yeast
  • 3 g salt
  • 120 g heavy cream
  • 20 g butter, unsalted

Method:

 Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Oatmeal Molasses Dough

Place ½ of the cooled water roux and all the ingredients listed under molasses dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Plain White Dough

Place remaining water roux and all the ingredients listed under white dough into a mixer except for the butter.  Mix until all the ingredients are together, it will be slightly sticky.

Practically repeat the procedure from the oatmeal molasses dough.

Add the butter like the molasses dough and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes.

Place the dough into a medium bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and let it rest for 5 minutes on the counter.

Flatten the balls using a roller pin into a rectangle of approximately 9 x 12 and layer the white dough over the molasses or vice-versa, roll it like a Swiss roll from the wider side of the rectangle.

Cut into 4 equal portions and roll it on the counter until double its length, twist and place it into the Pullman pan (4 each) and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired recipe for bread you might want to check on Black Sesame Swirl Pumpkin Bread or Matcha Swirl Sandwich Bread recipes.

Did you know that molasses is a by-product of sugar making? Most of the molasses comes from sugar cane or sugar beets. Molasses contain more nutrients that plain sugar, and like sugar contain a lot of calories.

Thank you for visiting Color Your Recipes…have a colorful week!